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Logan's Texas Roadhouse's Cactus Blossom


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Rate this recipe 4.4/5 (8 Votes)
Logan's Texas Roadhouse's Cactus Blossom 0 Picture


  • 3 cups cornstarch
  • 1 1/2 cups flour
  • 2 teaspoons garlic salt
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon freshly-ground black pepper
  • 24 ounces beer
  • 4 colossal onions - (to 6) (4" in diameter or larger)
  • Seasoned Flour (listed below)
  • 1 quart Creamy Chili Sauce (listed below)
  • 2 cups flour
  • 4 teaspoon paprika
  • 2 teaspoon garlic powder
  • 1/2 teaspoon freshly-ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 pint mayonnaise
  • 1 pint sour cream
  • 1/2 cup chili sauce
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup horseradish (optional)


Servings 4


Step 1

Batter: Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well.

Onion preparation: Cut about 3/4-inch off top of onion, peel onion.

Cut into onion 12 to 16 vertical wedges, but do not cut through bottom (root end.) Remove about 1-inch of petals from center of onion. Dip cut onion in seasoned flour and remove excess by shaking; dip in batter and remove excess by gently shaking.

Battering: Separate petals to coat thoroughly with batter; mix batter after standing to blend ingredients.

Frying: Gently place onion in fryer basket and deep fry at 375 to 400 degrees for 1 1/2 minutes; turn over and fry 1 to 1 1/2 minutes longer or until golden brown.

Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with sauce.

Seasoned flour: Combine flour, paprika, garlic powder, pepper, and cayenne pepper. Mix well.

Creamy Chili Sauce: Combine mayonnaise, sour cream, chili sauce, cayenne pepper, and horseradish if you're using it.

This recipe yields 4 to 6 servings.

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